Garlic Parmesan Crockpot Chicken and Potatoes
Tender chicken and creamy baby potatoes simmer in a garlicky parmesan broth for an effortless slow cooker dinner that’s cozy, comforting, and perfect for meal prep.
Ingredients
- 4 boneless, skinless chicken breasts
- 1.5 pounds baby potatoes, halved
- 1 cup low-sodium chicken broth
- 1/2 cup freshly grated parmesan cheese
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Rinse and halve the baby potatoes so pieces are similar in size. Pat chicken breasts dry with paper towels.
- In a small bowl, stir together olive oil, Italian seasoning, black pepper, and half of the salt. Add the minced garlic and mix to form a paste.
- Rub the garlic-herb oil all over the chicken breasts. If using red pepper flakes, sprinkle them over the chicken.
- Place the halved potatoes in the bottom of the slow cooker. Pour in the chicken broth so the potatoes are mostly nestled in the liquid.
- Lay the seasoned chicken breasts on top of the potatoes. Sprinkle the parmesan evenly over the chicken.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are fork-tender.
- Taste the cooking liquid and adjust seasoning with remaining salt if needed. For a richer finish, you may stir in a spoonful of cream cheese after cooking (optional).
- Serve the chicken and potatoes with plenty of the garlicky parmesan broth spooned over the top. Garnish with chopped parsley.
Nutrition
Serving: 1servingCalories: 430kcalCarbohydrates: 24gProtein: 45gFat: 17gSaturated Fat: 6gSodium: 900mgFiber: 3gSugar: 2g
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